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Vegan Pumpkin Panna Cotta

Traditional panna cotta recipes rely on dairy, but not this creamy vegan holiday treat.


  • 2 1/2 tsp. agar powder

  • 2 1/2 cups almond milk

  • 1 cup pumpkin puree (not pumpkin pie filling)

  • 1/3 cup maple syrup

  • 2 tsp. vanilla extract

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/4 tsp. ground ginger

  • 1/4 tsp. ground allspice

  • 1/4 tsp. ground cloves


  1.  Pour 1/2 cup of almond milk into a medium-sized pot. Sprinkle agar powder over milk and let sit for five minutes. Meanwhile, whisk together remaining milk, pumpkin, maple syrup, and spices.

  2. Heat the agar powder milk mixture over medium heat for five minutes, whisking until agar powder is completely dissolved. Then, slowly pour and whisk in the pumpkin milk mixture. Let heat, whisking occasionally, for eight to 10 minutes or until small bubbles are forming all around the edge of the pot and the mixture is steaming.

  3. Pour into four ramekins, glasses, or cups. Let cool for 10 minutes, then refrigerate for at least eight hours or overnight.

  4. Serve in ramekins, or use a sharp knife to loosen the edges, then flip over onto a plate.

Per Serving

Serves four; serving size is 1 cup. Each serving provides: 120 calories, 1.5 g total fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 75 mg sodium, 25 g carbohydrates, 3 g fiber, 21 g sugar, 1 g protein.

Note: If you like pumpkin pie spices, you can double the amount of spice used in this recipe.